Enjoy!
Jim Pierson's East Tennessee/Italian Spaghetti Sauce
Ingredients:
1/2 cup Onion slices
2 cloves of garlic mashed
2 Tbs Olive oil
1 1/2 lbs Ground Beef
1 lb Pork sausage. (Mild Swaggerty's if you can get it)
2 - 16 oz cans stewed tomatoes with (onion, pepper, etc. in them)
2 - 8 oz cans seasoned tomato sauce (use ones with mushroom, onion herbs etc.)
2 - 3 or 4 oz cans mushrooms (you can also substitute fresh here and just do one box)
1/4 cup parsley
1 tsp Oregano
1 tsp Sage
1 tsp Basil
1 tsp Salt
1/2 tsp black pepper
1/4 tsp Thyme
1/4 tsp Cumin
1 tsp (heaping) Tumeric
1/2 a green pepper chopped
1 bay leaf
1 cup water to rinse out tomato cans.
Method:
Cook garlic and onion in oil until golden or the kitchen starts to smell good (My gauge is for Rebecca, Rachel and Erika to run into the kitchen and say: "Daddy, are we going to have YOUR spaghetti?) At the same time, brown the sausage in a separate skillet. When done, drain the grease and set aside.
Add the ground beef to the onion-garlic and brown. Drain. Add the sausage and all the remaining ingredients. Let the mixture boil hard for two minutes. Stir to prevent sticking. Simmer uncovered for two to two and one-half hours or until thick.
Serving Suggestions:
- Serve on hot, cooked spaghetti. Top with parmesan and/or Romano Cheese
- French or Italian bread; buttered and served hot is super.
- Norma makes a great tossed salad with bits of cheese that adds a nice taste touch
Notes:
- I always heap the spoons of spices. When I double the recipe, I double the spices. When I triple, I only increase by two and one half times.
- Usually, I prepare the sauce the day prior to serving. The refrigeration helps. A 15 minute heat up creates an aroma that lets guests know supper is ready.
- Soumetimes I put the tomatoes and tomato sauce in the blender. Makes the sauce look smoother
- The fresher the spice the better the taste.
- I drain all the grease off the meat
- Wash hands in lemon juice to get rid of the onion and garlic smell
- Norma bought me a garlic press that makes that step easier
Historical Perspective:
For about twelve years, a family and friend tradition at our house has been spaghetti sauce. Honestly, it's the only dish Norma would let me serve to company. (I have to read the directions EVERY time I make a glass of instant tea.) One of my favorite traditions is that I serve the sauce to my staff at the Rehabilitation Center on my birthday. My secretary, Trish Kimball, always comes up with a fancy, cute invitation telling the departments what to bring (physical therapy cooks spaghetti: occupation therapy tosses a salad, etc. ) and we have a good time! I couldn't count the number of friends I've served it for. Janice and Gary Weedman always get it. Once we had Bill and Betty Byrd - the girls' pediatrician- and their children out for a spaghetti supper. Afterward, Betty asked for the recipe (I gave her what I had at the time.) because their son, Biff had eaten two huge helpings. Later, she served it for dinner and waited for Biff's reply. They reported "When are we going to the Pierson's for supper again?" This sent my ego to Mars.
The Carnathans (Ralph, Theresa, Amy and Doug), our good friends, came to Sunday lunch on February 26, 1978. When Theresa asked if I gave away my recipe, it occurred to me that I didn't really have one and I decided to write it down. When Ralph said it was the best he had ever had, I knew I should publish. Then at church the following Wednesday evening, Theresa told me they had gone to an Italian restaurant and she couldn't order spaghetti for fear it wouldn't equal mine!! So, Theresa, here it is. In the words of my friend, Emma Carter, it's guaranteed to "make your tongue beat your brains out. "
P.S. It bothers me that recipes don't give "big spoon" and "little spoon" instead of tsp and tbls
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